Meat · Cut · Short entry
Foreshank (US)
The front leg below the shoulder; for soups, braises and lean ground beef.
The US foreshank specification
USDA IMPS item 117 defines the foreshank’s separation from the square-cut chuck and brisket. The shoulder separation exposes a humerus cross-section, while the brisket is separated along a natural seam.
This specification identifies a forequarter cut. The whole bone-in piece and slices cut across it are different presentations. A hind shank comes from the rear limb and should not be assumed to have the same preparation or bone arrangement.
How it connects
Cut
- compare Shin (UK)
- compare Gîte avant (fore shin)
